Asparagus salad with walnuts

Ingredients for 2 servings:

• 125 g asparagus, white
• 125 g asparagus, green
• 1 pinch(s) of sugar
• 1 tbsp sweet cream
• 1 tbsp low-fat yogurt
• 1 tsp oil (walnut oil)
• 1 tsp vinegar (white wine vinegar)
• 1 pinch(s) of cayenne pepper
• 1 egg(s), hard-boiled
• 1 tbsp walnuts, chopped
• 2 radishes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the white asparagus, trim the ends of the green and white asparagus, and cook both in salted water with a pinch of sugar until al dente. Remove the asparagus from the pot. Take 50 ml of the asparagus stock, reduce by one-third, let cool, and mix with cream, yogurt, walnut oil, and wine vinegar. Season with marjoram, salt, pepper, and cayenne pepper. Marinate the asparagus pieces with the dressing and serve. Sprinkle the diced egg, chopped walnuts, and finely chopped radishes over the salad. Delicious, simple, yet sophisticated. (For those counting WW points: 1 serving has 3.35 points).